1 grey mullet about 700 gm - scaled and gutted
1/2 tsp salt
1 tbsp vegetable oil
1tbsp light soy sauce
1 large carrot - cut into fine strips
4 spring onions (green onions) cut into fine strips
1 tbsp grated fresh root ginger
1 tbsp sesame oil (optional)
In a small bowl, combine salt, vegetable oil and soy sauce. Make 4 deep slashes along each side of the fish, and rub inside out with sauce mixture. Cover and place in the refrigerator for 30 minutes.
Spread half the carrot, spring onions and ginger in the centre of a large piece of foil. Place the fish on top, then sprinkle with the remaining vegetables and ginger and any remaining oil mixture.
Loosely fold over the foil and seal. Transfer the fish to a steamer or a rack set over a roasting tin half filled with water. Cover the steamer tightly with a lid or the roasting pan with foil. Cook for 20 minutes or until the fish is firm and cooked through. Put the sesame oil, if using, into a small saucepan and heat. Drizzle over the fish and garnish with coriander.
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